Freida'S Fried Chicken Fingers
Fried chicken fingers with a crispy coating and flavorful marinade make for a delicious and satisfying snack or meal. Perfect for kids and adults alike, these tender strips are great served with ketchup or barbecue sauce, offering a comforting, savory experience with a hint of mustard and pepper.
Ingredients
Instructions
- Heat corn oil in a large skillet.
- Cut chicken breasts into bite-sized strips.
- Combine egg, salt, pepper, mustard, and ketchup in a bowl.
- Stir the mixture thoroughly.
- Dip the chicken strips into the mixture and coat with flour.
- Place the coated chicken in hot oil and fry until done, approximately 5 minutes.
- Serve with ketchup or barbecue sauce for dipping.
Tips & Substitutions
For a crunchier texture, consider double-dipping the chicken strips by coating them in the egg mixture, then flour, and repeating. You can substitute the yellow mustard with Dijon for a sharper flavor. If you want a spicier kick, add a pinch of cayenne pepper to the flour. This recipe is a fantastic base for variations, such as those found in American recipes like Hot Chicken Salad And Rice.
Serving Suggestions
Serve these chicken fingers with a side of crispy fries or a fresh salad for a well-rounded meal. They pair beautifully with ketchup or barbecue sauce for dipping. For an added touch, consider serving them alongside creamy coleslaw or even as a topping for a delicious Creamy Chicken Salad to elevate your meal.
Storage & Reheating
To store leftovers, place the fried chicken fingers in an airtight container in the refrigerator for up to 3 days. To reheat, preheat the oven to 375°F (190°C) and bake for about 10-15 minutes until heated through, ensuring they stay crispy. Avoid microwaving, as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Freida'S Fried Chicken Fingers contains roughly 329 calories, with 16g protein, 44g carbohydrates, and 10g fat. It is an excellent source of protein (33% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 712mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but it's essential to thaw them completely before cutting and coating. Thawing in the refrigerator overnight is best to ensure even cooking. If you're short on time, you can use the microwave's defrost setting, but be cautious not to start cooking the chicken.
What can I substitute for corn oil?
If you don't have corn oil on hand, vegetable oil or canola oil are excellent substitutes due to their high smoke points. For a healthier option, you could also use olive oil, but keep in mind that it may impart a different flavor to the chicken.
How can I make this recipe gluten-free?
To make Freida's Fried Chicken Fingers gluten-free, simply substitute all-purpose flour with a gluten-free flour blend or almond flour. Ensure that all other ingredients used, like mustard and ketchup, are also certified gluten-free to avoid cross-contamination.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).